Using a Panasonic Countertop Induction Oven (CIO), I created a flatbread with chicken Alfredo and mushrooms. Thaw the dough overnight in the fridge to prepare it ahead of time.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 30 mins |
| Servings: | 4 |
| Yield: | 4 sandwiches |
Ingredients
- ½ cup mayonnaise
- 2 tablespoons milk
- 1 tablespoon white vinegar
- ½ teaspoon white sugar
- 6 cups shredded cabbage
- 3 cups olive oil
- 4 potatoes, sliced 1/4 inch thick
- ¼ pound thinly sliced capicola
- 4 (1 ounce) slices mozzarella cheese
- 4 (1 ounce) slices provolone cheese
- 4 (1 ounce) slices Swiss cheese
- 8 thick slices Italian bread
- 4 thin slices onion (Optional)
- 4 thin slices tomato (Optional)
Instructions
- Whisk together the mayonnaise, milk, white vinegar, and white sugar in a large bowl; add the cabbage and toss to coat. Chill in refrigerator at least 1 hour.
- Heat oil in deep-fryer or large deep pan to 375 degrees F (190 degrees C); add the potato slices; cook until crispy and golden brown, 5 to 6 minutes. Drain on paper towels.
- Place a large skillet over medium heat. Arrange the capicola in four separate stacks in the skillet and top each stack with 1 slice mozzarella cheese, provolone cheese, and Swiss cheese; heat until the cheese begins to melt.
- Arrange 4 slices of Italian bread on 4 separate plates. Top each slice with a stack of capicola and melted cheese; about 1 1/2 cups of the cabbage mixture, 1 slice onion, 1 slice tomato, and about 1/4 of the fried potatoes. Top with the remaining bread slices. Cut each sandwich in half to serve.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts
| Calories | 1116 kcal |
| Carbohydrate | 77 g |
| Cholesterol | 93 mg |
| Dietary Fiber | 9 g |
| Protein | 39 g |
| Saturated Fat | 24 g |
| Sodium | 1347 mg |
| Sugars | 8 g |
| Fat | 74 g |
| Unsaturated Fat | 0 g |
Reviews
Primantis coleslaw is cabbage, oil, sugar, salt, pepper. I made it weekly for years at a primantis location
Very good. Use the amish slaw in allrecipies.
This was delicious, but I have to agree w/ the other reviewer’s that said the slaw was all wrong…Primanti’s does use a vinegar based slaw, not mayo based. This was still very good, and everyone really enjoyed them for dinner tonight. I would def make these again~YUM! Thanks for sharing. 🙂
I haven’t tried this recipe but I am from Pittsburgh and grew up eating these sandwiches. They are the best sandwich you will ever eat. The coleslaw in this recipe is all wrong. As another user wrote, Primanti’s doesn’t use mayo or milk in their recipe. I have made these sandwiches at home a bunch of times and found a coleslaw recipe on this site that tastes pretty much exactly like they use in the restaurant. The recipe is called Amish Slaw. Also, capicola isn’t the only meat you can use…they have a wide variety of choices at the restaurant from cheesesteak, roast beef, turkey, cajun chicken, pastrami, egg and cheese, fish…basically whatever you can imagine. Also throw some french fries on your next salad and you got a Pittsburgh salad!
I’m only giving this recipe 3 stars because, while it may be able to stand on its own merits, it’s certainly not in the style of Primanti Brothers. The coleslaw is, unfortunately, all wrong, and in this case, it is the coleslaw which is unique to PB. They do not use mayo or milk in their coleslaw, which gives it its unique taste and texture. Also, I believe the olive oil has much too strong a taste to use for the fries. That being said, it’s still a good recipe, even though I’d never add milk in any coleslaw.
I’ve had these sandwiches in Pittsburg..They are to die for!! We’ll be having them for our party tomorrow for the SUPER BOWL!! TKS, bakerbarb